This month's recipes
were submitted by members of the NFB of Tennessee.

No-Bake Chocolate Oatmeal
Cookies

by
Linda Crisp

Linda Crisp is the secretary
and public relations representative for the NFB of Tennessee. A mother and grandmother,
Linda leads a busy life. She is a member at large of the NFB of Tennessee. She
works for Western Mental Health in communications.

Ingredients:

1
stick margarine

2
cups sugar

3
tablespoons cocoa

1/2
cup milk

1/2
cup peanut butter

3
cups quick oatmeal

1
teaspoon vanilla

Method: Mix the
margarine, sugar, cocoa, and milk in a large saucepan and bring to a boil. Remove
from heat and add peanut butter, oatmeal, and vanilla. Stir until blended and
drop onto a cookie sheet or pack into a cake pan and cut into squares.

Sausage Casserole

by
Linda Crisp

Ingredients:

1
pound sausage

1
can cream of chicken soup

1
can cream of celery soup

1
onion, diced

2
cups instant rice

2
cups water

16
ounces cheddar cheese

Method: Brown sausage
and onion and drain. Add soups, rice, and water to the pan and bring to a boil.
Turn heat down and simmer twenty minutes. Add cheese. Pour into casserole dish
and bake at 350 degrees until mixture bubbles and cheese is melted. Can be made
ahead.

Seven Layer Salad

by
Linda Crisp

Ingredients:

1
head lettuce, shredded

1
can green peas, drained

1
onion, diced

3
boiled eggs, diced

1
pint mayonnaise

2
tablespoons sugar

16
ounces cheddar cheese, shredded

Bacon
bits

Method: Layer ingredients
in order listed, but combine sugar and mayonnaise before adding. Chill for several
hours or overnight before serving.

Squash Casserole

by
Earlinia Lindsey

Earlinia
Lindsey

Earlinia Lindsey is
the wife of NFB of Tennessee leader Reggie Lindsey and mother of two adopted
children and one foster child. She became a member of the NFB of Louisiana in
the seventies and moved to Tennessee and joined the Volunteer chapter in 1984,
where for several years she served as secretary and treasurer.

Ingredients:

4
cups fresh yellow squash

2
cups grated carrots

1
cup chopped onion

1
cup sour cream

1
can cream of chicken soup

1
1/2 sticks butter

4
to 5 cups bread crumbs

Method: Sauté squash
and onions for five minutes. Drain. Mix in carrots, soup, and sour cream. Line
a large baking dish with half of bread crumbs and drizzle with half of butter.
Pour vegetable mixture on top of bread crumbs. Sprinkle second half of bread
crumbs over vegetables and drizzle with remainder of butter. Bake in a 350-degree
oven for forty-five minutes.

Jerry Wilson's Peanut
Butter Pie

by
Earlinia Lindsey

Ingredients:

1
graham cracker crust

1
cup powdered sugar

1/4
to 1/2 cup crunchy peanut butter

4
ounces cream cheese, softened

9-ounce
container Cool Whip

Method: Blend all
filling ingredients well with electric mixer. Pour mixture into pie crust. Refrigerate
several hours before serving.

Corn Stuffing

by
Earlinia Lindsey

Ingredients:

1
can cream corn

2
cans whole corn

8
ounces sour cream

1
egg

1
stick butter

Salt
and pepper to taste

1
teaspoon vanilla

1
box Jiffy cornbread mix

Method: Mix all
ingredients together and place in greased 9-by-13-inch pan. Cook at 350 degrees
for thirty to forty-five minutes.

Breading for Fish

by
Melba Hardin

Melba Hardin is a charter
member of the Reelfoot Chapter of the NFB of Tennessee and also a state board
member. She is the wife of Roy Hardin and the mother of two children and grandmother
of one.

Ingredients:

2
cups corn meal

1
teaspoon garlic powder

1
teaspoon dry mustard

2
teaspoons onion powder

4
tablespoons paprika

4
teaspoons Cajun seasoning

3
tablespoons lemon pepper

1
teaspoon salt

Method: Mix all
ingredients together and dredge fish in mixture. Drop into deep hot grease or
oil to cook. Fish pieces will rise to the top when they are done.

Baked Country Ham

by
Melba Hardin

Ingredients:

Ham,
any kind will do, but a country-cured ham is best

Water

2
cups Coca-Cola

Method: Wash country
ham. Place in roaster with two inches of water. Bring to boil for thirty minutes.
Add Coca-Cola, cover with lid, and place in 200-degree oven for eight hours.